Grilled Red Pepper Butter

Recipe Ingredients

1		Red bell pepper - roasted, seeded
1		Jalapeno pepper - roasted, seeded
2		Shallots - peeled and minced
1 teaspoon	5ml	Garlic - roasted
1/4 teaspoon	1.3ml	Cayenne pepper
1 tablespoon	15ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/4 lb	113g / 4oz	Butter - softened

Recipe Instructions

MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in the refrigerator to harden.

To serve, cut pats from the log, and place on top of grilled fish, poultry or meat.

Makes 16 pats.

NOTE: The butter can be made up to 3 days in advance, or it can be frozen for up to a month.

Source:
Too Hot Tamales Show #6308

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